Latin ingredient of the week: Pinto beans (RECIPE)

Today's Latin ingredient of the week spotlight falls on a VERY popular Latino favorite, pinto beans.

Although they're easily available in the canned and dried variety, it's always healthier and cheaper to buy the beige-and-reddish-brown beans in their dry form--this is because the dried beans are less processed, contain less sodium, and cost about 45 percent less than the canned variety. Plus, I love pinto beans because, like most beans, they are very high in cholesterol-lowering fiber, as well as protein, vitamin B, magnesium, potassium and iron.

There are many ways that we Latinos eat pinto beans but my absolute favorite is in the form of Mexican refried beans. Seriously, who doesn't love these? They make a great topping on tacos or burritos, a delicious dip or even a nice side dish for dinner. Check out the recipe, below!